基于电子鼻和气质联用识别不同工艺的俄色茶  

Identification of Malus toringoides(Rehd.)Hughes Teas with Different Processes Based on E-nose and GC-MS

作　　者：易宇文[1] 何莲[1] 邓静[1] 胡金祥[1] 彭毅秦 乔明锋[1] 蔡雪梅 朱开宪 吴华昌[1] 雷敏 YI Yuwen;HE Lian;DENG Jing;HU Jinxiang;PENG Yiqin;QIAO Mingfeng;CAI Xuemei;ZHU Kaixian;WU Huachang;LEI Min(Sichuan Tourism University,Chengdu 610100,China;Luhuo Snow Field Russian Co.,Ltd.,Ganzi Tibetan Autonomous Prefecture 626500,China)

机构地区：[1]四川旅游学院,四川成都610100 [2]炉霍雪域俄色有限责任公司,四川甘孜藏族自治州626500

出　　处：《食品工业科技》2023年第18期361-370,共10页Science and Technology of Food Industry

基　　金：四川省高校科研创新团队建设计划(18TD0043);四川省科技厅科技特派员项目(18-181601);四川旅游学院科技创新团队项目(21SCTUTG01)。

摘　　要：为探究3种不同工艺加工的俄色茶气味差异,采用电子鼻、捕集阱顶空-气质联用仪(trap head space-gas chromatography-mass spectrometry,HS-Trap-GC-MS)结合正交偏最小二乘法判别分析(orthogonal partial least squares discriminant analysis,OPLS-DA)、相对气味活度值(relative odor activity value,ROAV)和差异性热图分析俄色红茶、绿茶和康砖茶挥发性物质的差异。结果表明,电子鼻能有效区分3种俄色茶,电子鼻结合OPLS-DA建立预测模型其预测能力达95.70%。GC-MS分析表明醛类、酯类、烃类是主要挥发性物质,醇类是红茶、绿茶主要共有挥发性物质;醛类、酯类、烃类和醇类的含量差异是导致不同工艺俄色茶香气异同的主要原因。ROAV值结合香气类型分析表明果香类挥发性物质对俄色茶气味形成的贡献相对较大;异戊醛可能是俄色茶的关键香气物质。差异性热图分析表明,三甲氧基酯、异戊醛、2-乙基呋喃是俄色茶主要共有挥发性物质。The volatile substances among Malus toringoides(Rehd.)Hughes black tea,green tea and Kang brick tea were detected by electronic nose(E-nose),trap head space-gas chromatography-mass spectrometry(HS Trap GC-MS)and the differences of the volatile substances were analyzed by orthogonal partial least squares discriminant analysis(OPLS-DA),relative odor activity value(ROAV)and differential thermography in order to explore the odor differences of Malus toringoides(Rehd.)Hughes teas with three different processes.Result showed that E-nose could effectively distinguish three kinds of Malus toringoides(Rehd.)Hughes teas,and the prediction ability of the model established by E-nose combined with OPLS-DA was 95.70%.GC-MS analysis showed that aldehydes,esters and hydrocarbons were the main volatile substances,while alcohols were the main common volatile substances of black tea and green tea.The differences in the contents of aldehydes,esters,hydrocarbons and alcohols account for the variations in the aroma of Malus toringoides(Rehd.)Hughes teas produced by different processes.ROAV value combined with aroma type analysis showed that the volatile components of fruit aroma had a relatively large contribution to the formation of the odor of Malus toringoides(Rehd.).Isovaleraldehyde might be the key aroma substance to Malus toringoides(Rehd.)Hughes teas.Differential thermogram analysis showed that trimethoxyester,isovaleraldehyde and 2-ethylfuran were the main common volatile substances in Malus toringoides(Rehd.)Hughes teas.

关 键 词：俄色茶 不同工艺 气相色谱-质谱联用法 电子鼻 正交偏最小二乘判别分析 相对气味活 度值 差异性热图 

分 类 号：TS207.3[轻工技术与工程—食品科学]